Originating from South and Southeast Asia, jackfruit has become a popular meat substitute in plant-based diets in the US: it has a sweet, tropical aroma and taste when ripe, while unripe jackfruit mimics meat. It can be eaten fresh, in desserts, or cooked in savory dishes like curries and tacos.
In recent years, jackfruit has skyrocketed to fame in the US, hailed as the ultimate meat substitute in plant-based diets. What exactly is this wondrous food? Jackfruit, the largest fruit in the world, boasts a distinctive aroma and an even more unique taste, making it a fascinating addition to any culinary repertoire.
What is Jackfruit?
Jackfruit, scientifically known as Artocarpus heterophyllus, originates from the tropical regions of South and Southeast Asia. It is particularly prevalent in countries like India, Bangladesh, and Thailand. This colossal fruit, which can weigh up to 100 pounds, is related to the fig and breadfruit families. The word “jackfruit” is derived from the Portuguese word “jaca,” which was adapted from the Malayalam word “chakka.” Historically, jackfruit has been a staple in its native regions for centuries, celebrated for its versatility and nutritional benefits. When young, its flesh is dense and fibrous, mimicking the texture of meat, making it a go-to ingredient for vegetarians and vegans alike.
What Does Jackfruit Taste Like?
Describing the smell of jackfruit is no small feat. To some, it has a sweet, tropical aroma, reminiscent of a blend of bananas and pineapples. To others, it has a more pungent, musky scent that can be an acquired taste. As for its flavor, ripe jackfruit is delightfully sweet, with hints of mango, pineapple, and banana all rolled into one. Unripe jackfruit, on the other hand, is relatively neutral in flavor, allowing it to absorb the spices and seasonings it’s cooked with, making it an excellent stand-in for shredded meat in savory dishes.
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